Spoon 1/2 cup enchilada sauce into a greased 13x9x2-inch baking dish.
In a large saucepan, cook and stir cream cheese and salsa over medium
heat 2 to 3 minutes or until blended. Stir in chicken, beans and
chiles.

Place about 6 tablespoons of chicken mixture down center of each
tortilla. Roll up and place seam side down over sauce. Top with
remaining enchilada sauce; sprinkle with cheese.

Cover. Bake in a preheated 350-degree oven 25 to 30 minutes or until
heated through. Serve with lettuce, tomatoes, sour cream and olives,
if desired.